Peasant Salad From Cyprus Choriatiki Recipes

GREEK HORIATIKI SALAD

Greek Horiatiki Salad image

This is the one and only Greek salad recipe that you'll ever need! Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices.

Provided by Diana Moutsopoulos

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

5 large tomatoes
1 small red onion, thinly sliced
sea salt to taste
1 ½ teaspoons dried oregano
1 (4 ounce) container crumbled feta cheese
½ cucumber, sliced
1 small green bell pepper, sliced
¼ cup Greek black olives
3 tablespoons extra-virgin olive oil

Steps:

Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices.
Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 14.4 g, Cholesterol 25.1 mg, Fat 17.7 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 486.1 mg, Sugar 8.8 g

PEASANT SALAD FROM CYPRUS (CHORIATIKI)

Peasant Salad from Cyprus (Choriatiki) image

Perfect summer food. A reminiscence of vacations in Cyprus or Greece. Serve with bread and a cooled light wine or mineral water. Tastes best outdoors in the hottest time of the day. The treatment of the onion will reduce the strong and bitter taste and make it possible to use a greater amount of it. The raw eggplant may seem peculiar, but will add a little bitter taste that goes well with the sweeter vegetables. Traditionally, the cheese is not mixed with the salad, but exposed on top. Neither is the dressing made in advance, but up to the guests. NB that there is no lettuce in this recipe.

Provided by Andreacute Grisell

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 large ripe tomatoes
1 cucumber
1 large red onions or 1 large white onion
1 stalk celery
1/2 small eggplant
4 small fresh beetroots
1/2 lb Greek feta cheese
20 kalamata olives
1 tablespoon capers (optional)
oregano (preferably fresh)
salt
pepper
wine vinegar
extra virgin olive oil (preferably Greek)

Steps:

Slice the onion very thinly.
Mix with one tablespoon (sic!) salt and set aside for 10 minutes.
Knead the onion until it becomes transparent.
Then rinse in lots of water and drain.
Peel the cucumber.
Cut it and the tomatoes into large chunks.
Cut the celery and eggplant into smaller pieces.
Arrange nicely on four plates.
Grate the beetroots and put on top (mixing them with the rest would make the salad red).
Divide the cheese into four pieces and put on top of the beetroots.
Garnish with olives, capers and oregano.
Serve salt, pepper, vinegar and oil à part, so that everyone makes his own dressing.

PEASANT SALAD

Peasant Salad image

Provided by Tyler Florence

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup plain yogurt
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 lemon, juiced
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
6 Roma tomatoes, sliced
1/2 red onion, sliced
4 kirby cucumbers, sliced
2 tablespoons capers
1 bunch mint leaves
8 stuffed grape leaves

Steps:

For dressing: whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed.
On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving.

PEASANT SALAD

Peasant Salad image

i make this when i have left over bread and salad veggies to use. just throw it all in and hope for best! chuck some chilli in if your feeling adventurous

Provided by cakeinmyface

Categories Lunch/Snacks

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bread (slightly stale)
3 spring onions, sliced
1 yellow pepper, chopped
300 g cucumbers, choped
4 tomatoes, sliced
100 g feta cheese, crumbled
40 g radishes, sliced
300 g cannellini beans (optional)
1 tablespoon olive oil
1 dash balsamic vinegar (to taste)
chopped fresh coriander (to garnish) (optional)
salt and pepper

Steps:

tear up the bread and lay in a dish or container.
add all the veggies and the oil and vinegar and toss well. levae to marinate for an hour or two in fridge.
take out and eat, yummy and filling experiment with anything you need to use up in fridge.

Nutrition Facts : Calories 213.5, Fat 10, SaturatedFat 4.5, Cholesterol 22.2, Sodium 463.6, Carbohydrate 25.3, Fiber 3.3, Sugar 7.1, Protein 7.8

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